Baking & Snack - December 2021 - 90

featured technical expert Q&A
ROB OSTRANDER
ARDENT MILLS
Rob Ostrander has a passion for food and the science behind it.
As director of technical solutions at Ardent Mills, he enjoys helping
customers create new products and troubleshoot any problems
they're experiencing.
" My favorite part of the job is the satisfaction of providing a
solution to a customer's need, whether it is related to our flour or
another ingredient, process modification or environmental impact, "
he said.
Mr. Ostrander has spent three decades in the industry in a variety
of positions, including more than seven years in technical
solutions services at Ardent Mills. Before that he served in a variety
of roles, including product development, laboratory manager
and chemist at various food and ingredient companies. His bachelor's
degree in chemistry from
Kansas State University and his
part-time job as a baker helped
lead him to his career.
" The combination between time,
temperature and mixing of ingredients
correlated well with my chemistry background, "
he said.
A regular participant in the Wheat Quality Council, Mr.
Ostrander has been a member of the Tortilla Industry Association
and the Cereals and Grains Association. He has also taken baking
science courses at the American Institute of Baking and has
worked as a baker.
How can bakers evaluate the quality of their
grains or flours?
First, identify the desired finished bakery attributes for the bakery
product. This can include volume, internal crumb grain, texture
and desired flavor attributes. From there, they can evaluate the
protein content of different flour options to meet those expectations.
If bakers feel that their current flour isn't offering the desired
quality characteristics, they should reach out to their flour supplier
to talk through alternative options. While that could mean using
a new flour product, bakers might also find that small changes to
their current process or formulations can make significant differences
in the final baked product.
What are some best practices for adapting to changes
in flour quality from season to season?
Bakers should talk with their flour supplier for specific recommendations
for the products they are using. Adjusting processes and
experimenting with formulations can offer insights that can improve
natural variations in flour quality. Bakers can also consider
modifying or improving flour quality with dough conditioners or
enzyme-based products that can help strengthen the dough.
What is your process when helping a customer
reformulate a recipe based on a new grain or flour
they're using?
Technical Service team members at Ardent Mills can help guide
customers with suggested starting points to produce a desirable outcome
to their reformulation and/or new twist to their bakery products.
These include a review of all the processing parameters, ingredient
interactions and environmental conditions at the bakery.
What are the considerations bakers should keep
in mind when reformulating with ancient/heirloom
grains?
When reformulating to include ancient and heirloom grains, bakers
should have a good understanding of what the finished product
90 Baking & Snack December 2021 / www.bakingbusiness.com
Ardent Mills
http://www.bakingbusiness.com

Baking & Snack - December 2021

Table of Contents for the Digital Edition of Baking & Snack - December 2021

Baking & Snack - December 2021 - Intro
Baking & Snack - December 2021 - 1
Baking & Snack - December 2021 - 2
Baking & Snack - December 2021 - 3
Baking & Snack - December 2021 - 4
Baking & Snack - December 2021 - 5
Baking & Snack - December 2021 - 6
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